Fried Chicken Recipe

Prepare the brine

In a large bowl or container, dissolve 3 tbs kosher salt and 1 tbs granulated sugar into 6 cups cold water. Stir until mostly dissolved.

Add 1 cup ice cubes to chill the brine quickly so it is cold when the chicken is added.

Submerge the 8 pieces of chicken in the brine, cover, and refrigerate for 1 to 4 hours. Do not brine longer than 4 hours for average-size pieces to avoid overly salty meat.

After brining, remove chicken from brine, rinse briefly under cold water, and pat very dry with paper towels. Let pieces sit uncovered on a rack in the refrigerator for 20–30 minutes to dry the skin further (helps crispiness).

In a shallow wide bowl or baking sheet, whisk together 3 cups all-purpose flour and 1/2 cup cornstarch until uniform.

Add 2 tsp paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1/2 tsp cayenne pepper, 1 tsp ground black pepper, and 1.5 tsp kosher salt. Stir well so the spices are evenly distributed through the flour.

Set the seasoned flour mixture aside near your dredging station.

In a medium bowl whisk together 2 large eggs, 1 cup buttermilk, and 1 tsp hot sauce (if using) until smooth. This is your wet batter/binder.

Set up a dredging station: one tray with the seasoned flour, one bowl with the buttermilk-egg mixture, and a clean tray to rest the coated pieces before frying.

Working with 2–3 pieces at a time, dip each dry, cooled chicken piece into the egg-buttermilk mixture, allowing excess to drip off, then press thoroughly into the seasoned flour, coating completely. For an extra-crispy double coating, return coated pieces to the wet mix briefly and then into the flour again, pressing to adhere.

Place coated pieces on the resting tray and let sit 10–15 minutes to allow the coating to set (helps prevent it from falling off in the oil).

Pour about 1.5 cups oil into a large heavy-bottomed skillet or Dutch oven. The oil should come up about 1 to 1.5 inches — add extra oil if needed to reach this depth. Heat over medium-high until the oil reaches 325–350°F (160–175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil: it should sizzle steadily but not burn instantly.

Carefully lower 2–3 pieces of chicken into the oil skin-side down, spacing so pieces do not touch. Maintain oil temperature between 300–325°F (150–160°C) for larger bone-in pieces so they cook through without burning the crust. Adjust heat as needed.

Fry, uncovered, for about 12–15 minutes for drumsticks/thighs and 10–14 minutes for breasts depending on size, turning once halfway through so both sides brown evenly. Aim for an internal temperature of 165°F (74°C) measured at the thickest part without touching bone.

If the crust is browning too quickly before the chicken reaches temperature, lower the heat 1–2 notches and continue cooking; if the crust remains pale and the inside is undercooked, raise the heat slightly but monitor closely.

Remove cooked pieces with a slotted spatula or tongs and transfer to a wire rack set over a baking sheet to drain. This prevents the crust from getting soggy. Sprinkle lightly with 1 tsp fine salt while still hot.

Let the fried chicken rest 5 minutes on the rack; this lets juices redistribute. Taste one piece and add a touch more freshly ground black pepper to taste if desired.

Serve hot. Leftovers can be kept in the refrigerator in a single layer (or separated by parchment) for up to 3 days and reheated in a 375°F (190°C) oven on a wire rack until crisp and heated through.